Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, colocasia stem fritters /arbi ke danthal ke pakode. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode is something which I have loved my whole life.
Most of the people use only it's tuber and leaves in cooking and discard the stem (danthals, as they are known in Hindi). Arbi Ke Patte Ke Pakode are the deep fried rolls made from colocasia (taro) leaves. Crispy and delicious, they are an ideal snack for Monsoons.
To begin with this particular recipe, we have to prepare a few components. You can cook colocasia stem fritters /arbi ke danthal ke pakode using 13 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode:
- Take 10 big tender stems of colocasia /arbi
- Prepare 2 tablespoons besan / gram flour
- Take 1 tablespoon rice flour
- Take 1/2 red chilli powder
- Take 1/4 teaspoon turmeric powder / haldi
- Get 1/4 teaspoon coriander powder
- Prepare 3/4 teaspoon aamchur powder / dry mango powder
- Take 1/2 teaspoon chaat masala
- Take 1 inch Ginger finely chopped
- Prepare 1/2 teaspoon ajwain seeds / caraway seeds
- Prepare 1/5 teaspoon hing / asafoetida
- Make ready 1/2 salt or to taste
- Get 1 cup mustard oil for deep frying
People call it Patode in U. P. and Bihar, Patra in Gujarat and Rajasthan, and Alu Vadi in Maharashtra. In Gujarat some jaggery or sugar is added to give it a sweet and savory taste, whereas in U. P. and Bihar it is not sweet.
Instructions to make Colocasia Stem Fritters /Arbi Ke Danthal ke Pakode:
- First of all peel and wash the colocasia stems and pat dry before cutting them into 1 inch pieces of the stems so that it will turn crisp after frying.
- Now transfer them into a mixing bowl and add, gram flour, rice flour, red chilli powder, turmeric, coriander powder, hing, ajwain, chopped ginger, salt and aamchur.
- Mix well gently so that all the flours and spices get coated on the cut stems.
- Now deep fry them in hot oil, on high flame until golden brown and crisp, turning them occasionally.
- Drain out on an absorbent paper to remove excess oil.
- Sprinkle chaat masala and serve immediately with ketchup or any dips of your choice or store it in airtight container.
These are then cut into small spices and the steamed or deep fried. See great recipes for চিকেন স্টিম মোমো।(Chicken Stem Momo recipe in Bengali) too! It includes popular North Indian Dishes like Kadai Paneer, Rajma, Dal Makhani, Dal Tadka, Dal Fry, Chole Bhature, Kulcha, Aloo Poori, Bhatura, Aloo Paratha, Aloo Tikki, Jeera Aloo, Sooji Halwa, Besan Ladoo. Popular North Indian Lunch Recipes Add the lotus stems to the mixture and toss. Sprinkle a little water and toss the lotus stems once again to make a frim coating of the rice flour Heat the oil to medium-hot.
So that’s going to wrap it up for this exceptional food colocasia stem fritters /arbi ke danthal ke pakode recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
